Skip to main content

Adobong Pusit (Filipino Braised Squid)


I almost never cook Filipino food. Don't ask me why...I just don't. But when I saw a mound of glistening local caught squid at the market this week, I couldn't help myself. I decided to try to replicate my grandmother's adobong pusit, Filipino braised squid.

Getting a recipe out of my grandmother was very difficult; it took me years to get her sinigang recipe. And, then, she only assented because my then boyfriend, now husband, said that he wished I knew how to make it.

Maybe I should have had him tell her that he loved squid adobo, too. But I don't have her recipe, so I needed to wing it. I think it turned out pretty well. The boys all commented that it was "sort of like Apong's." What's different? "Well, for starters, she didn't serve it with brown rice." Okay. Anything else? "No, it's pretty close. It definitely smells right." Okay.

First thing you have to do: clean the squid.


Ingredients

  • 2 pounds cleaned squid
  • 1 large onion, diced
  • 4 garlic cloves, smashed and sliced
  • 1 T olive oil
  • 2 C diced tomatoes
  • 1/2 C soy sauce (I used gluten-free tamari)
  • 1/2 C vinegar (I used apple cider vinegar)
  • 1 C water
  • 2 bay leaves



Procedure
In a large lidded pot, heat the olive oil. Cook the onions and garlic until they are translucent and softened. Add the tomatoes and cook till they are reduced to a thick sauce. Pour in the soy sauce, vinegar, and water. Stir in the bay leaves. Bring to a boil, then add the squid. Bring it back to boil, cover, and reduce the heat to a simmer. Braise for 90 minutes, stirring occasionally. Remove the bay leaves and serve with hot rice.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...